Stuffed portobello mushrooms with tomato ragù
Step 1/5
- 1 chicken breast
- ⅓ bag herbes de Provence
- 1 package Activia yogurt with ActiRegularis
- 2 cloves garlic
- 5 cherry tomatoes
- salt
- papper
Salt and pepper the chicken, add herbes de Provence, package of yogurt and 2 cloves of garlic. Wrap with cling film and refrigerate for an hour or more. Cut tomatoes into four parts.
Step 2/5
- ½ package fettuccine
- salt
After an hour put warm water for pasta (1000 g of water: 100 g of pasta: 10 g of salt)
Step 3/5
- olive oil
- 50 ml red wine
Pour olive oil on the pan. Lay chicken. Fry on both sides. Pour wine and evaporate alcohol.
Step 4/5
- 1 package ricotta cheese
- ½ bulb mushrooms
Add the pasta to the chicken. Add tomatoes, cheese, mushrooms and mix.
Step 5/5
- arugula
Put on plates, garnish with arugula and bon appetit!
in Berlin